Ingredients:

  • 1 large head of cauliflower, cut into florets (approximately 600g / 21 oz)
  • 1 pound (454g / 16 oz) elbow macaroni
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g / 2 oz) unsalted butter
  • 1/4 cup (30g / 1 oz) all-purpose flour
  • 3 cups (710 ml / 24 fl oz) whole milk
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 cups (approximately 400g / 14 oz) shredded cheddar cheese
  • 1 cup (approximately 100g / 3.5 oz) shredded Gruyere cheese (optional)
  • 1/2 cup (50g / 1.7 oz) panko breadcrumbs (optional)
  • 2 tablespoons (28g / 1 oz) melted butter (optional)

Instructions:

  1. Steam or boil cauliflower florets until very tender. Drain well and mash or puree until smooth.
  2. Cook the macaroni according to package directions until al dente. Drain and set aside. Toss with olive oil to prevent sticking.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  4. Gradually whisk in milk, a little at a time, until smooth. Bring to a simmer, stirring constantly to prevent lumps. Reduce heat to low and simmer for 5-7 minutes, or until thickened. Stir in nutmeg, Dijon mustard, garlic powder, and onion powder.
  5. Remove from heat and stir in cheddar and Gruyere cheese (if using) until melted and smooth. Season with salt and pepper to taste.
  6. Add the cooked macaroni and mashed cauliflower to the cheese sauce. Stir until well combined and everything is evenly coated.
  7. Pour the mac and cheese into a baking dish. Combine panko breadcrumbs with melted butter and sprinkle over the top (optional).
  8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly (optional).
  9. Let it rest for 5-10 minutes before serving.